We are baaaack with some delicious new Shaved Almond and Cranberry White Chocolate Cookies. These little beauties are the perfect contributor for fall and fall flavors. They are also super easy to make and require no baking. How much easier does it get?!
I got the idea for these cookies after I bought a version of this cookie at a small restaurant nearby to us. It was delicious and I thought this could easily be replicated at home.
These Shaved Almond and Cranberry White Chocolate Cookies only require three ingredients: Cranberries, shaved almonds (or these little almost “stick” versions that you see me using), and white chocolate. You simply melt the chocolate and combine all of the ingredients, and voila – you have yourself a sweet, but delicious cookie. The hardest part will be for the cookies to cool so that they get their shape. Be patient my friend.
Why are these Shaved Almond and Cranberry White Chocolate Cookies good for you?
Almonds
I am not even going to sugercoat it – this cookie is sweet. It is possibly also a lot sweeter than a lot of the other recipes on my blog. This is due to the white chocolate, which is naturally quite sweet. So, this should be seen as a treat or dessert. But almonds do have some benefits for our bodies so I will mention those here. Almonds are originally from the Middle East but are now grown largely all over the world. In fact, the US is the largest almond producers globally. Almonds contain a good amount of fiber and plant protein, which will help to stabalize your blood sugar levels (particularly with this cookie). They also contain a great amount of monounsaturated fat, vitamin E, magnesium, and manganese.
Fat. Often (and still to this day!!) seen as the devil is so important for our body and brain. They are important for our cell development and growth. They help to lower “bad cholesterol” levels in our bodies, whilst maintaining the good ones. Almonds are able to take this superpower one step further by preventing the oxidation of bad cholesterol levels as well. Why is this important? Because it reduces the building of fatty plaque in our arteries, and therefore further protects our heart. Of course, almonds are also loaded with antioxidants. Most of this antioxidant power sits in the skin of the almond fruit. These antioxidants have a large inflammatory effect on the body. Vitamin E is also – next to the being a vitamin – an antioxidant, which protects in particular the skin from free radicals and oxidative stress. I have only touched on a few points… but how amazing are almonds for us?!
How can I adjust this Shaved Almond and Cranberry White Chocolate Cookies recipe to my dietary requirements?
This recipe is gluten-free, vegan, dairy-free, and vegetarian. Due to the higher sugar in the chocolate, it is not suitable for the paleo lifestyle. The almonds used also do not make it nut-free.
Similar Recipes on the Blog
If you are looking for a great cookie recipe – look no further. There are several ones that I absolutely adore and that are worthwhile to check out:
- Chewy Double Chocolate Chip Cookies
- Lemon Chia Cookies
- Crunchy Ginger Cookies
- White Chocolate Chip Cookies
And that is it for this week. I hope you enjoy this fabulous recipe as much as we do over here. As always, let me know what you think by either leaving a comment and/or rating the recipe. I love hearing from you! Happy no-bake cooking.
Shaved Almond and Cranberry White Chocolate Cookies
12
cookies15
minutes30
minutesDelicious, sweet, and easy to make. These Shaved Almond and Cranberry White Chocolate Cookies are no-bake, gluten-free, and vegan!
Ingredients
150 gr. vegan white chocolate
100 gr. shaved almonds
50 gr. cranberries
How to
- Break up the white chocolate into a glass or metal bowl. Put some water into a pot and place the bowl with the chocolate on top of the pot to create a water bath. Heat the pot until the chocolate has melted. Then take of the heat and stir in the shaved almonds and cranberries. Mix well
- On a parchment paper, pour out some of the mixture and bring into a cookie shape (roughly). Let cool on the counter and then transfer to the fridge. Keeps well for a good two weeks. Enjoy!
